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Sedanini rigati with artichoke cream and pancetta

17/11/2023

Sedanini rigati with artichoke cream and pancetta is a creamy and flavorful first course, perfect for those who love the decisive flavors of artichokes and the smoky taste of pancetta. Here is the recipe for a delicious pasta with artichoke cream and pancetta.

Ingredients

  • 320g of sedanini rigati (or other short pasta as desired)
  • 200g of artichoke hearts (fresh or frozen)
  • 100g of diced smoked pancetta
  • 1 clove of garlic
  • 200 ml of cooking cream
  • 50 ml of white wine
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional)

Preparation

  1. Start by cleaning the artichokes if you’re using fresh ones, removing the hard outer leaves and tips, and cutting away the woody parts. Slice them into wedges and keep them in lemony water to prevent them from turning black.

  2. Cook the artichokes in a pan with a drizzle of extra virgin olive oil and a clove of garlic. If necessary, add a little water to help with the cooking. Once tender, remove the garlic and puree the artichokes with a hand blender, adding some of the cooking water until you get a cream.

  3. In another pan, sauté the diced pancetta until it becomes crispy. If you prefer, you can remove the excess fat by blotting the cubes with paper towels.

  4. Once ready, add the crispy pancetta to the artichoke cream and mix.

  5. Deglaze with white wine and let the alcohol evaporate. Add the cooking cream, season with salt and pepper to taste, and let it cook for a few minutes until the sauce reaches a creamy consistency.

  6. In the meantime, bring a pot of salted water to a boil and cook the sedanini rigati according to the instructions on the package, until al dente.

  7. Drain the pasta and transfer it to the pan with the artichoke cream and pancetta. Mix well to combine the pasta with the sauce.

  8. If you wish, you can add grated Parmesan cheese to enrich the dish.

  9. Serve hot and, if you like, garnish with some fresh parsley leaves.

Curiosity

Artichokes are widely used in Mediterranean cuisine and in Italy, they hold a significant place in culinary tradition, especially in regions such as Sardinia or Tuscany. Combined with pancetta, they offer a tasty contrast between the sweet and slightly bitter taste of the artichoke and the intense, smoky flavor of the smoked meat.

Sedanini rigati with artichoke cream and pancetta